Strawberry Season is coming into bloom because summer is on its way. These plump red ripe berries are naturally sweet and quite pleasurable on top of cereal, yogurt or folded into morning treats. I don’t know about you, but any signs of summer are so welcoming and just the sight of strawberries draws us all a little closer to the season.
Strawberries and lemons make a nice combination because fresh berries and citrus balance out each other, like in a strawberry lemonade. In this recipe, I chopped fresh strawberries and folded them into a lemony batter. If you can get your hands on a Meyer Lemon, I highly recommend it – the zest is softer and provides a subtle citrus boost. Also, I added a bit of whole wheat pastry flour into the mix for a earthy edge that makes these muffins taste from the garden.
Bake a batch for breakfast or brunch – your family will love them. They also pair nicely with salad or quiche for an afternoon luncheon with friends. If you have any leftovers, you can wrap them in plastic wrap and store in the refrigerator for up to 2 days, but I doubt they will last that long.
Ingredients
8 tablespoons + more for the pan
1 cup granulated sugar
zest of 1 Meyer lemon
2 eggs
3/4 cup chopped fresh strawberries
2/3 cup whole wheat pastry flour or whole wheat white flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Greek yogurt
(Makes 1 Dozen)
To Prepare:
1. Preheat oven to 350 degrees. Brush your pan with softened butter and set aside. Zest lemon and chop strawberries into a medium dice.
2. In a stand mixer, add butter and sugar, cream together for 3 minutes. Add lemon zest and mix for 1 minute. Add eggs one at a time, mixing on high for 1 minute in between each egg. Scrape down sides of bowl.
3. Add all dry ingredients to butter mixture and mix on low for 1 minute. Add yogurt and mix for 1 minute. Add chopped strawberries to batter and mix on low for 30 seconds. Remove bowl from stand.
4. Using an ice cream scoop, dollop batter into prepared pan. Bake for 20-22 minutes or until lightly golden brown on top. Remove muffins from oven and let cool for 10 minutes in pan. Invert muffins onto a board or large platter and let cool for 5 minutes before serving. Enjoy!
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